In the Kitchen: Cold weather recipes

Even in Southern California, the weather has turned chilly. Of course, that doesn't stop us from cooking. Outdoors, even. Weather permitting, plan to cook or smoke something low and slow. Of course, there will be times when you want to cook dinner quickly, whether it's a busy weeknight, or because the elements are not in your favor. Either way, we have ideas to help you out.

We've also got the rundown on what's in season. Winter greens, citrus and root vegetables should provide fertile inspiration when you're wondering what to cook this week.

Finally, can you ever have too many shrimp recipes? They cook so quickly, and can be flavored in so many ways. Perfect when you're looking for a quick weeknight meal. And then we've found the perfect cocktail app when you're looking for a free drink during a night on the town. Because, well, you deserve it.

Far from being just a summer sport, winter is the perfect time to show your grill a little love. Get a batch of coals going or fire up the gas burners, and pretty soon you're ready to roll. Use seasonal produce and comforting classics as inspiration. We have a great brick chicken recipe, and we caught up with chef Josiah Citrin, who just opened Charcoal Venice — an ode to cooking over live fire — for his recipe for cabbage cooked over embers.

Chili is a beautifully simple, no-fuss dish, cooked slowly to coax out every bit of flavor. The results are magical, a richly flavored creation. Neither soup nor stew, chili is in a category all its own — that only gets better with time. There are all-meat and all-bean varieties; the options are almost endless. We have seven recipes you'll want to add to your collection.

It's the season for rainbow chard, such as this from Finley Farms in Santa Ynez.Durable kales and delicate lettuces, as well as nettles and mustard greens are great farmers' market finds right now. (David Karp)

It's a paradise for lovers of winter greens right now, especially with the cooler temperatures and all this rain. Look for colorful shades of chards, durable kales and delicate lettuces, as well as nettles and mustard greens. It's also high time for other brassicas — cabbage, broccoli, Brussels sprouts — as well as sweet mandarins and other citrus. Looking for inspiration? Use those beautiful greens you're finding right now for a warming bowl of caldo verde.

This slightly sweet, slightly spicy shrimp dish was introduced at the original Yang Chow, which opened in Chinatown in downtown Los Angeles in 1977. (Bryan Chan / Los Angeles Times)

Love shrimp? Here are a few of our favorite shrimp dishes from our recipe database, combining a variety of flavors in creative dish ideas. Best of all? They clock in at less than 350 calories a serving and come together in about half an hour, perfect for a busy weeknight.

Hooch is a new subscription-based app that gives its members one free drink at participating bars every night. Pictured is a Pumptini, a signature cocktail at Pump in West Hollywood, one of the app's participating venues. (Cheryl A. Guerrero / Los Angeles Times)

As if you need an excuse to treat yourself out to a free cocktail every night, Hooch, a new members-only, subscription-based cocktail app, promises to buy its members a drink at a participating bar in Los Angeles or New York City, every night. Here's how it works: To become a member, you'll need to pay $9.99 a month, or $99 for a year's membership. The membership is good for one drink a night at a participating bar, restaurant or wine bar.